Baked Chicken Leg with Garlic

Yields: 6 servings

Time: 50 min (6 hr marination)


  • 1¾ kg or 14 chicken legs or drumsticks
  • ¼ cup olive oil
  • 4 garlic cloves minced
  • 4 tbsp fresh parsley
  • 3 tbsp lemon juice
  • 2 tbsp mustard
  • 1 tbsp salt
  • ½ tsp black pepper


In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended. Transfer chicken legs to a large mixing bowl or a large resealable plastic bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.

Preheat oven to 200˚C and line a rimmed baking sheet with foil or a non-stick baking mat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl.

Bake at 200˚C in the centre of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.

Your Baked Chicken Legs with Garlic dish is ready!